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Serves
2-3
Creator Notes
Insanely straight forward and genuinely factual.
Portions listed are for 2 people with leftovers – you should regulate up or down to your preferences. You doubtlessly can add other vegetables to this as correctly – cauliflower, green beans, sweet potatoes, carrots – the percentages are high never-ending. You’ll also alternate or pass over the protein.
—bostongal
Ingredients
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Olive Oil for Sauteeing
2
Boneless Rooster Breasts
1
Red Pepper, sliced
1
Candy Onion, sliced
1
can diced tomatoes (fire roasted if on hand), drained
1
can artichoke hearts in water, halved
1 handful
frozen edamame, optionally available
2 teaspoons
curry powder
1 teaspoon
cumin
1 teaspoon
coriander
1 teaspoon
chili powder
1/2 teaspoon
cinnamon
1/4 teaspoon
cardamom
1/4 teaspoon
ground ginger (or unique grated ginger to style)
1 tablespoon
brown sugar
1 teaspoon
salt
1/2 teaspoon
freshly ground shadowy pepper
1
can unsweetened coconut cream or milk
1
sm container of Greek Yogurt
1 handful
chopped unique cilantro
Directions
- Saute onion and crimson peppers in olive oil till softened.
- Add chicken and cook by.
- Add spices and cook for 1 minute to raise out flavors,then add tomatoes and artichoke hearts, coconut cream/milk and edamame if the exhaust of – warmth by.
- When heated by add yogurt and mix to combine – stay no longer boil or the sauce will spoil & look curdled. Attend with rice of your desire and top with heaps of chopped cilantro.
